Solicitud De Aprobación De Una Modificación Que No Se
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SINGLE DOCUMENT ‘GUIJUELO’ EU No: ES-PDO-0117-01320 – 10.03.2015 PDO (X) PGI ( ) 1. NAME ‘Guijuelo’ 2. MEMBER STATE OR THIRD COUNTRY Spain 3. DESCRIPTION OF THE AGRICULTURAL PRODUCT OR FOODSTUFF 3.1. Type of product Class 1.2. Meat products (cooked, salted, smoked, etc.) 3.2. Description of the product to which the name in (1) applies Description. PDO ‘Guijuelo’ hams and shoulder hams are meat products obtained by salting, washing, post-salting, curing/maturing and ageing the forelegs and hind legs of Iberian pigs or Iberian-Duroc crosses that are authorised by national legislation with a minimum of 75 % Iberian blood. Morphological characteristics. They have an elongated and stylised shape and weigh at least 6.5 kg and 3.7 kg, respectively, for hams and shoulder hams from pure-bred pigs and at least 7 kg and 4 kg, respectively, for hams and shoulder hams from pigs with 75 % Iberian blood. They are free of bruises, fractures or contusions, and the trotter is not removed, except where they are sold boneless, in portions or in pieces. Organoleptic characteristics. The cut surface is intensely pink to purplish-red in colour, with a shiny appearance and streaks of fatty tissue. It has a delicate, sweet or slightly salty flavour and a characteristic aroma, depending on the animal’s diet before slaughter. Hams and shoulder hams are graded for sale as follows: Class I: 100 % Iberian acorn-fed ham, from 100 % Iberian pigs. The finished hams must weigh more than 6.5 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation. 100 % Iberian acorn-fed shoulder ham, from 100 % Iberian pigs. The finished shoulder hams must weigh more than 3.7 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation. Class II: Iberian acorn-fed ham, from 75 % Iberian pigs. The finished hams must weigh more than 7 kg and the production process must take at least 730 days. If the minimum duration of the production process for hams of this category is more than 1 800 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation. Iberian acorn-fed shoulder ham, from 75 % Iberian pigs. The finished shoulder hams must weigh more than 4 kg and the production process must take at least 365 days. If the minimum duration of the production process for shoulder hams of this category is more than 425 days, the words ‘Gran Selección’ may optionally be included on the label in the same visual field as the sales designation. Class III: Iberian pastured, fodder-fed ham, from pigs with at least 75 % Iberian blood. The finished hams must weigh more than 6.5 kg for 100 % Iberian ham and 7 kg for 75 % Iberian ham and the production process must take at least 730 days. Iberian pastured, fodder-fed shoulder ham, from pigs with at least 75 % Iberian blood. The finished shoulder hams must weigh more than 3.7 kg for 100 % Iberian shoulder ham and 4 kg for 75 % Iberian shoulder ham and the production process must take at least 365 days. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) The geographical area in which the above-mentioned pigs are reared covers the area in which extensive farming of Iberian pigs traditionally took place on the dehesa (oak savannah) ecosystem on dehesa and grassland livestock farms, which is the traditional method of rearing Iberian pigs. The key factors which determine the quality of the Iberian pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO ‘Guijuelo’ hams and shoulder hams their distinctive quality and characteristics are the pigs’ diet and their management under an extensive farming system during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural pastures and stubble. The geographical area of production is defined, and there are specific conditions for production, such as the need to estimate the quantity of acorns on the holm, cork and gall oak trees available to the pigs on each mountain pasture and to determine the maximum number of pigs that can feed there. Furthermore, checks are carried out to ensure that the specific conditions are complied with; for example, unannounced inspections are carried out to verify that the pigs are feeding on acorns and natural pastures and that they are managed extensively during the fattening stage. 3.4. Specific steps in production that must take place in the identified geographical area The Iberian pigs must be born, reared and fattened in the geographical area of production. Processing after slaughter and butchery of the animals, which includes the salting, washing, post-salting/resting, curing/maturing and ageing stages, must take place in the geographical area defined in the specification. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers Cellars may market certified hams and shoulder hams without bone, in portions or in pieces, provided that the appropriate control and labelling system is in place to guarantee the traceability of the product, ham or shoulder ham, and the product class. To this end, the Management Body is to be notified when this is done. 2 3.6. Specific rules concerning labelling of the product to which the registered name refers At the slaughterhouse, a numbered seal must be affixed to all forelegs and hind legs to be made into protected hams and shoulder hams. The seal must prominently display the name and/or logo of the ‘Guijuelo’ PDO, the colours of which must correspond to those laid down for each category in the Quality Standard for Iberian (Ibérico) meat, ham, shoulder ham and cured loin, as shown below: - Black — 100 % Iberian acorn-fed ham or shoulder ham. - Red — 75 % Iberian acorn-fed ham or shoulder ham. - Green — Iberian pastured, fodder-fed ham or shoulder ham. On completion of the production process, the product is certified by affixing the numbered label specific to the ‘Guijuelo’ PDO, which bears the EU symbol, as well as the ‘Guijuelo’ trademark, and indicates the type of product, the breed and the class to which the product belongs on the basis of the animal’s diet. The label must always be accompanied by a commercial label, which must have been notified by the producer to the Management Body. If a producer uses the same trademark to market a protected product and a product that is not protected, a distinction must be made by including the PDO logo on the commercial label of the protected product. 4. CONCISE DEFINITION OF THE GEOGRAPHICAL AREA Production area. The area in which Iberian pigs have traditionally been reared is located in the west and south-west of Spain. It comprises certain agricultural districts in which dehesa and grassland predominate, in the following provinces: Zamora (districts of Duero Bajo and Sayago), Segovia (district of Cuellar), Ávila (districts of Piedrahita-Barco, Arévalo and Ávila), Salamanca (all districts), Cáceres (all districts), Badajoz (all districts), Toledo (districts of Talavera and La Jara), Ciudad Real (districts of Montes Norte and Montes Sur), Sevilla (district of Sierra Norte), Córdoba (districts of Los Pedroches, La Sierra and Campiña Baja) and Huelva (districts of La Sierra, Andévalo Occidental and Andévalo Oriental). Processing area. This is made up of the following seventy-eight (78) municipalities in the south-eastern part of the province of Salamanca, where the terrain and climate have favoured the emergence of a meat-processing industry specialising in the Iberian pig, the municipalities in question being right in the middle of the Salamancan dehesa, in the south-eastern part of the province of Salamanca, at the point where the Béjar and Francia mountain ranges meet: Alberca (La), Aldeacipreste, Aldeanuela de la Sierra, Aldeavieja de Tormes, Bastida (La), Béjar, Cabaco (El), Cabeza de Béjar (La), Cabezuela de Salvatierra, Campillo de Salvatierra, Calzada de Béjar, Candelario, Cantagallo, Casafranca, Casas del Conde (Las), Cepeda, Cereceda de la Sierra, Cerro (El), Cespedosa, Cilleros de la Bastida, Colmenar de Montemayor, Cristóbal, Endrinal de la Sierra, Escurial de la Sierra, Frades de la Sierra, Fresnedoso, Fuenterroble de Salvatierra, Fuentes de Béjar, Garcibuey, Guijo de Ávila, Guijuelo, Herguijuela de la Sierra, Herguijuela del Campo, Horcajo de Montemayor, Hoya (La), Lagunilla, Ledrada, Linares de Riofrío, Madroñal, Miranda del Castañar, Mogarraz, Molinillo, Monforte de la Sierra, Monleón, Montemayor del Río, Navacarros, Nava de Béjar, Nava de Francia, 3 Navalmoral de Béjar, Navarredonda de la Rinconada, Palacios de Salvatierra, Peñacaballera, Peromingo, Pinedas, Puebla de San Medel, Puerto de Béjar, Rinconada de la Sierra (La), Sanchotello, San Esteban de la Sierra, San Martín de Castañar, San Miguel de Robledo, San Miguel de Valero, Santibáñez de la Sierra, Santos (Los), Sequeros, Sierpe (La), Sorihuela, Sotoserrano, Tamanes, Tejeda y Segoyuela, Tornadizos, Valdefuentes de Sangusín, Valdehijaderos, Valdelacasa, Valdelageve, Valero, Valverde de Valdelacasa and Villanueva del Conde. 5. LINK WITH THE GEOGRAPHICAL AREA A distinction must be made between the geographical area in which the Iberian pigs are reared, which is referred to as the production area, and the geographical area in which the hams and shoulder hams are processed, which is referred to as the processing area.